Creamy Sausage Gnocchi is a warm and comforting dish that brings the best of flavors together in one pot. This meal features tender gnocchi coated in a rich and creamy sauce, with hearty sausage and fresh spinach adding a pop of color and taste. It’s perfect for a cozy weeknight dinner or a gathering with friends and family.
Why Make This Recipe
There are many reasons to make Creamy Sausage Gnocchi. First, it’s a one-pot wonder, making cleanup quick and easy. The dish is packed with protein and vegetables, making it a balanced meal. Plus, it takes only about 30 minutes to prepare, adding convenience to its list of benefits. The creamy sauce will satisfy your taste buds, while the gnocchi provides a comforting, chewy texture.
How to Make Creamy Sausage Gnocchi
Making Creamy Sausage Gnocchi is simple. Just gather your ingredients and follow these steps for a delicious meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (casing removed)
- 1/2 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 2 cups beef stock
- 1 (8-ounce) can tomato sauce
- 24 ounces cauliflower potato gnocchi
- 4 cups chopped baby spinach
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper (to taste)
- 1/4 cup basil leaves
Directions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the Italian sausage and onion. Cook until the sausage is browned, about 3-5 minutes. Make sure to crumble the sausage as it cooks and drain any excess fat.
- Stir in the garlic and Italian seasoning. Cook until fragrant, about 1 minute.
- Gradually whisk in the beef stock and tomato sauce. Stir in the gnocchi.
- Bring to a boil, then reduce the heat and simmer until the mixture is reduced and slightly thickened, and the gnocchi is cooked through, about 6-8 minutes.
- Stir in the chopped spinach and heavy cream. Cook until the spinach has wilted, about 1-2 minutes.
- Mix in the Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with basil if desired.
How to Serve Creamy Sausage Gnocchi
Serve Creamy Sausage Gnocchi hot right from the pot. You can garnish it with fresh basil and extra Parmesan cheese for added flavor. This dish goes well with a side salad or some crusty bread to soak up the creamy sauce.
How to Store Creamy Sausage Gnocchi
If you have leftovers, let the Creamy Sausage Gnocchi cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat it on the stove over low heat, adding a splash of beef stock or cream to loosen the sauce if needed.
Tips to Make Creamy Sausage Gnocchi
- For a lighter version, you can use turkey sausage instead of Italian sausage.
- Add more vegetables like mushrooms or bell peppers if you’d like extra color and nutrients.
- If you prefer a thicker sauce, let it simmer for a few extra minutes to reduce the liquid.
Variation
You can easily change this recipe by using different proteins. Ground turkey or chicken can be a great substitute for Italian sausage. You could also use store-bought or homemade gnocchi options, like sweet potato gnocchi, for a twist.
FAQs
1. Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. There’s no need to thaw it; just add it directly to the pot during the cooking process.
2. Can I make this recipe vegetarian?
Yes, you can make a vegetarian version by omitting the sausage and using vegetable broth instead of beef stock. Add more vegetables for flavor.
3. Can I freeze Creamy Sausage Gnocchi?
It’s not recommended to freeze this dish as the cream may separate when thawed. However, you can freeze the sausage mixture without the cream, then add cream when reheating.
Creamy Sausage Gnocchi
Ingredients
For the Base
- 1 tablespoon olive oil For cooking
- 1 pound Italian sausage (casing removed) Can substitute with turkey sausage for a lighter version
- 1/2 medium sweet onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
For the Sauce
- 2 cups beef stock Can use vegetable broth for a vegetarian version
- 1 can (8-ounce) tomato sauce
- 24 ounces cauliflower potato gnocchi Store-bought or homemade
- 4 cups chopped baby spinach
- 1/4 cup heavy cream Add less for a lighter dish
- 1/4 cup freshly grated Parmesan Plus more for serving
- Kosher salt and freshly ground black pepper (to taste)
For Garnish
- 1/4 cup basil leaves For garnish
Instructions
Cooking
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add the Italian sausage and onion. Cook until the sausage is browned, about 3-5 minutes, crumbling the sausage while it cooks and draining any excess fat.
- Stir in the garlic and Italian seasoning. Cook until fragrant, about 1 minute.
- Gradually whisk in the beef stock and tomato sauce. Stir in the gnocchi.
- Bring to a boil, then reduce heat and simmer until the mixture is reduced and slightly thickened, about 6-8 minutes.
- Stir in the chopped spinach and heavy cream. Cook until the spinach has wilted, about 1-2 minutes.
- Mix in the Parmesan cheese and season with salt and pepper to taste.
- Serve immediately, garnished with basil if desired.
